Guest Recipe by The Muscle Bakery

Finding time to prep meals, especially in the summer when we want to spend less time in the kitchen and more time outdoors is always a bummer! Omelettes are always a quick go-to and easy thing to make ... HOWEVER, The Muscle Bakery make it even easier for us! Check out their clever lil' recipe below:


7 Egg whites

20g Fresh Spinach Leaves

4 Slices Wafer Thin Cooked Ham

2 Tbsp Tomato Purée

30g Mozzarella

1 Tsp Oregano

Sprinkle of Salt and Pepper


Preheat oven to 180-200 degrees.

Grab a round silicone mould, ours is 8 inch diameter approximately, just a standard one we purchased from Morrisons supermarket, nothing fancy.

Add the egg whites, the chop up the rest of the ingredients and drop in. Lastly, sprinkle mozzarella over the top.

You can pretty much add ANYTHING you like, we have made so many different variations already. Chopped cherry tomatoes work really well, spinach, kale, olives ...seriously anything! If you are making these for two, you can even make these half and half.

Bake for approximately 15 minutes until baked through and mozzarella is golden.

Eat immediately or pack for the next day, tastes just as good either way!

Get as creative as you like, there really is no wrong or right!

Nutritional Info per omelette:

285 Cals | 9F | 10C | 41P

Free from Gluten | Wheat and Grain

Low Carb | High Protein

Follow The Muscle Bakery on Instagram: @themusclebakery

Like their page on Facebook: The Muscle Bakery

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